Pumpkin bread pudding is moist and delicious and makes for a great fall treat! Aromatic baking spices, creamy pumpkin, and a few tasty tricks make this the best ever!
Preheat oven to 350°F. Mist pan with non-stick baking spray.
Spread crescent dough sheet to cover the bottom of a large baking dish. Trim sides if necessary. Sprinkle with 1 teaspoon pumpkin pie spice.
Fill baking dish with bread chunks and press down to fit. Pour melted butter over bread.
In a large mixing bowl combine eggs, coconut milk, almond milk, 1 cup brown sugar, vanilla extract, salt, and remaining teaspoon of pumpkin pie spice. Whisk until well mixed.
Pour milk mixture over bread chunks and press down with a spatula to ensure that all bread is coated. Let sit for 10-15 minutes to allow bread to soak up liquid.
Spread 1 cup of canned pumpkin over baking dish, then turn bread to incorporate pumpkin.
Sprinkle 1 Tablespoon of brown sugar over top and bake for 1 hour at 350°F, or until a toothpick inserted comes out clean.
Top with ice cream or whipped cream - best enjoyed warm.
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Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.